2 med. butternut squash, peeled and cut into chunks
1/2 c. sugar
2 eggs
1/4 c. milk
2 tbsp. butter
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Place squash in a large saucepan and cover with water; bring to a boil.  Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.

In a small mixing bowl, beat squash until smooth.  Add the remaining ingredients; beat well.  Spoon into a 1 1/2 quart baking dish coated with non-stick cooking spray.  Cover and bake at 350 degree F. for 30-35 minutes or until a thermometer inserted near the center reds 160 degrees F.  Yield:  6 servings

Nutrition facts:  3/4  c. equals 246 calories; 6 g. fat (3 g. saturated fat); 82 mg. cholesterol, 75 mg. sodium; 47 g. carbohydrate; 9 g. fiber; 5 g. protein.